Step 1

Heat a large heavy bottomed skillet, grill pan or grill to high heat.

Step 2

Rub the steak all over with olive oil and season with salt + pepper. Sear the meat on both sides until, light char marks appear, about 3 minutes. Add the meat to the crockpot bowl.

Step 3

To the crockpot, add all the remaining ingredients except the beans (start with 4 cups chicken broth and add the remaining 2 towards the end of cooking if desired). Cover and cook on low for 6-8 hour or on high for 5-6 hours. I recommend cooking on low if possible.

Step 4

Just before serving, shred the meat with two forks. It should easily fall apart. Stir in the beans. If you like a soupy chili, add more chicken broth to your liking.

Step 5

To serve, divide the chili among bowls and top with seasoned baked potato wedges (recipe below), sliced avocado, cheddar cheese, Fritos, grilled corn and jalapeños. EAT!

Step 6

Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.

Step 7

In a large bowl, toss the fries with olive oil. Add the chipotle chile powder, honey, salt and pepper and arrange the fries in a single layer without crowding them (this is very important - I used two baking sheets). Bake for 20 minutes, remove and toss, then bake for another 15-20 minutes. I like to start checking them at 15 minutes just to make sure that none are burning or getting too crisp.